How to Make Thai Green Curry with Eggplant
Step #1: Make the green curry sauce and set it aside. If you haven’t worked with eggplant before, it might seem a little intimidating. It’s kind of weird and purple, isn’t it? I’ve always found eggplant to be a bit bitter for my taste. So, I make sure to peel away all of the purple skin with a vegetable peeler, then dice it up and place it in a strainer with some salt to let the remaining bitterness drain away. In modern cooking, you can use a food processor to make the green curry paste. While curry powder is commonly used in various types of curries, Thai green curry specifically relies on its fresh paste for its unique taste and color, distinguishing it from curries that use dried spice blends. Step #2: Place the eggplant pieces in a colander and toss with the sea salt. Let them stand for fifteen minutes to allow any bitter residue to drain off. Rinse off the salt. Step #3: Heat a large sauté pan over high heat and add 1 tablespoon of peanut oil. Sear the eggplant in the hot oil until blistered, about 3 minutes. Step #4: Add the remaining tablespoon of oil along with the red pepper and snow peas, and sauté for one minute. Add the spinach and toss to wilt. Step #5: Reduce the heat to medium-low, and stir in the basic green curry sauce. Add the lime leaves and let simmer for 5 minutes. Step #6: Remove the lime leaves with a slotted spoon, and stir in the fish sauce and brown sugar. Remove from heat and stir in the fresh basil leaves.
